Category: Chicken

Spicy Brick Chicken

Here’s a recipe that I haven’t made in many years.  Why I don’t know, because it is truly delicious!  The spicy marinade, along with the cooking technique are what give this chicken its gorgeous color and juicy meat.

The preparation begins with splitting the chicken down the middle (but not all the way through) and opening it up flat.  In culinary terms, this method is referred to as “spatchcocking” the chicken.  Then, after a few hours in the fridge with a spicy marinade, the chicken is cooked skin side down in a heavy skillet, weighed down with a brick to ensure continuous contact with the surface of the pan.  The finished dish is incredible!

Now, if you can purchase a chicken and have it split or “spatchcocked” right at the meat counter that’s great.  But if not, don’t worry!  The technique is quite simple, and you can do it yourself with a good pair of kitchen shears.

I used a stainless-steel braising pan for this recipe.  A cast iron skillet or Dutch oven would be ideal, if you have one and can lift the pan in and out of the oven (add a brick to that and it’s pretty heavy!).  Either way, you need a pan that can go from stovetop to oven.

Note ♪ DO NOT use a nonstick pan!

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Ingredients:

  •     5 lb. whole chicken, spatchcocked
  •     2 tbsp. peppercorns
  •     2 tbsp. coriander seeds
  •     1 tbsp. fennel seeds
  •     1 tsp. paprika
  •     1/4 tsp. cayenne
  •     1 tsp. cumin
  •     1 tsp. turmeric
  •     1 tsp. salt
  •     1/4 cup olive oil + 2 tbsp. divided
  •     1 tbsp. butter
  •     zest and juice of 1 lemon

 Preparation:

If you have shied away from spatchcocking a chicken, or have always had it done by the butcher, don’t worry!  It’s not hard and I did mine right in the sink.  All you need to do is turn the chicken breast side down and use a good pair of kitchen shears to cut along both sides of the backbone.  Remove the backbone and discard.  Turn the chicken over and give it a sharp rap in the center to break the breastbone so that it lays flat.  Yes, that’s it!

Rinse the chicken thoroughly and pat dry.  Place it in a rectangular glass baking dish.

To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant.  Grind in a coffee grinder.  Transfer to a small bowl with the paprika, cayenne, cumin, turmeric and salt.  Whisk in 1/4 cup olive oil, lemon juice and zest.

Now rub the chicken all over with the spice mixture.  Cover and refrigerate for 4 hours.

Wrap the brick in aluminum foil.

Preheat the oven to 400º.  Heat your stainless-steel pan or Dutch oven on the stovetop and add the remaining 2 tbsp. olive oil and 1 tbsp. butter.  Place the chicken in the pan skin side down and cover immediately with the brick.  Cook over medium heat for 15 minutes to develop a crust.

Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken.  Use a thermometer to check for doneness, 160-165º

Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!

Look at the color!  Beautifully browned and the meat is so moist!  The marinade is so aromatic, and I know you are going to love the flavor.

Notes ♪♫ Now you know why I keep a brick in my kitchen cupboard!  Yes, it is an unusual accessory to have in the kitchen but now that I’ve shown you how I used it in this recipe you may want to pick one up on your next trip to the hardware store or home improvement center!

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Gluten Free Teriyaki Chicken with Grilled Pineapple

Summer has arrived, and I’m welcoming the season with this beautiful platter of Gluten Free Teriyaki Chicken and Pineapple, served with rice and seasonal veggies!  This was the easiest meal to pull together, and SO delicious!  Shop ahead and you can absolutely make it on a weeknight, because I deliberately kept the prep to a minimum.

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I don’t usually take shortcuts with sauces and marinades, but I couldn’t resist trying this Gluten Free Teriyaki Marinade from Primal Kitchen.  It’s made with coconut aminos, which I often substitute for soy sauce in my recipes.  It was really good, the perfect choice for this meal!  Pick up a pack of boneless, skinless chicken thighs, sliced fresh pineapple, and pre-sliced zucchini and summer squash and we are ready to cook.

4 Servings

Ingredients:

  • 1-1/2 lbs. boneless, skinless chicken thighs
  • 1/2 cup gluten free teriyaki marinade, divided use
  • olive oil
  • 4 slices of fresh pineapple
  • 1/4 cup fresh chives, for garnish (optional)
  • rice and veggies for serving

Preparation:

Combine the chicken and 1/4 cup marinade in a bowl.  Turn the chicken to coat all sides, cover and refrigerate for 2 hours.

Start your rice and veggies first and cook according to package directions.  I made 1 cup of long grain brown rice, along with the zucchini and summer squash.

Add a little olive oil to a grill pan on medium heat.  Add the chicken, cover and cook 4 minutes.

Turn the chicken over and cook 4 minutes longer with the cover off.  Check with a thermometer that the internal temperature has reached 165º, then remove the chicken to a plate and keep warm.

To the same pan, add the pineapple slices.  Cook 2 minutes per side to warm through and get those nice grill lines.  Warm the remaining 1/4 cup of teriyaki marinade in a small saucepan or use the microwave.

To plate, first spread the rice on a serving platter.  Arrange the veggies along one side.  Layer the chicken over the rice, and top with the pineapple slices.  Drizzle with the warmed teriyaki sauce and garnish with fresh chives.

Thanks for stopping by today friends!  I love hearing from you, so please leave a comment if you enjoyed this recipe!

Notes ♪♫ This meal would be fabulous, cooked outdoors on the grill.  If like me you don’t have a grill though, do what I did.  Cook the chicken and pineapple in a grill pan to get those distinctive lines.

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Gluten Free Southwest Chicken Bowls

If you love that popular chain restaurant with the “irresistible” rice bowls, you know that this started out as a copycat recipe.  I love everything about this meal- the chicken and rice, the Pico de Gallo, the beans and corn, and that chimichurri sauce!

So, I used the restaurant entree as my inspiration, but the best part of cooking at home is that you can adapt a recipe to suit your own taste and preferences.  For instance, I left out the lettuce, and added more chicken and rice.  I used way less salt and hold the guac please (am the only person in the world who doesn’t like avocado?).

The verdict, I thought it came really close to the restaurant version, and the recipe was not difficult (shortcuts are ok!).

So, are you ready to cook?  Let’s break it down into easy steps.

4 Servings

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Ingredients:

Seasoning Blend

  • 1/2 tsp. Cipotle Chile
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. onion granules

Chimichurri

  • 3 tbsp. olive oil
  • 1-1/2 tbsp. red wine vinegar
  • 2 tbsp. chopped fresh parsley
  • pinch red pepper flakes

OR take a short cut and use a chimichurri mix

Pico de Gallo

  • 1 plum tomato, small dice
  • 1/4 cup red onion, small dice
  • 1 tbsp. jalapeno, fine dice

OR take a short cut and use store bought 😉

Cilantro Lime Rice

  • 1 cup white rice (uncooked)
  • 1/2 cup corn (optional)
  • 2 cup water
  • 1/2 tsp. salt
  • 1/4 tsp. spice
  • squeeze of lime juice
  • 2 tbsp. chopped cilantro

Beans and Corn

  • 1 can black beans, drained and rinsed
  • 1 can sweet corn, drained and rinsed
  • 1/4 cup chicken broth
  • 1 tbsp. jalapeno, fine dice (or more, to taste)
  • 2 tbsp. olive oil

Grilled Chicken

  • 1 lb. boneless chicken breasts, thin sliced
  • olive oil
  • seasoning
  • lime juice
  • cilantro for garnish
  • gluten free tortilla strips, for serving

Preparation:

  1. Whisk together the seasoning ingredients.  This is my go-to spice blend for Mexican or Tex-Mex inspired meals.  Read more about it here.  It is bursting with flavor and brings all the components of the recipe together.  You can use as much or as little or you like.

2. Stir together the chimichurri ingredients.  If making from scratch, use kitchen shears to cut the parsley into small mince or for a large batch, you could use an electric chopper.  Be sure to do this ahead of time so the flavors have time to meld.

3. For the Pico de Gallo, dice the tomato, red onion and jalapeno and stir together with a squeeze of lime juice.  You can leave it at room temperature or refrigerate.  Score if you found it pre-made at the grocery store!

4. Next cook the rice.  Allow 15 minutes cook time and 5 minutes to rest.  Just before serving, stir in chopped cilantro and a squeeze of lime.

5. Drain and rinse the corn and beans.  In a small saucepan, stir together the corn, beans, olive oil, chicken broth and jalapeno.  Warm over low heat for 15-20 minutes.

6. Now for the final step, it’s time to cook the chicken breast.  Brush each breast with olive oil and sprinkle seasoning on both sides.  Heat a grill pan over medium heat.

Cook for 8-10 minutes depending on thickness, turning halfway.

Here’s how I served it.  I sliced the chicken breast and arranged it down one side of a platter.  I layered the rice in the center, beans and corn next, and finally the Pico de Gallo.  I drizzled the chimichurri sauce over the chicken and garnished with lime slices.  For the table, I had extra chimi sauce for serving along with gluten free tortilla strips.

Let everyone make up their bowls with a little bit of everything and drizzle more chimi sauce over the top.  Garnish with tortilla chips.  Adult beverages optional!

Notes ♪♫ When you cook from scratch at home, you have full control over your food and ingredients.  You will not have to weigh the risk of ordering from the “Gluten Sensitive” or “Gluten Friendly” menu or worry if kitchen and serving staff are trained to understand gluten free.  These bowls are absolutely, positively safe and delicious!

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Gluten Free Chicken Mushroom Ragu with Fusilli

Gluten Free Chicken Mushroom Ragu with Fusilli

Like many Italian recipes handed down from one generation to the next, this one has the magical ability to transform simple ingredients from the pantry into the perfect comfort food meal.  I used boneless, skinless chicken thighs and pre-sliced mushrooms to simplify the prep.  In fact, if you buy some diced onions in the produce section, you can put away the cutting board.  How’s that for simple?

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I was featured at the senior salon pit stop

4 Servings:

Ingredients:

  • 1 carton gluten free chicken broth (you won’t need the whole thing)
  • 3 boneless skinless chicken thighs
  • salt and pepper to taste
  • olive oil
  • 1/2 medium sweet onion, diced
  • 2 tbsp. tomato paste
  • 1/2 tsp. Tuscan seasoning
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1/8 tsp. ground cloves
  • 1/2 cup white wine (not cooking wine)
  • 8 oz. package white button mushrooms, sliced
  • 6 oz. gluten free fusilli pasta
  • Italian parsley for garnish
  • grated Parmigiano Reggiano for serving

Preparation:

Add 1 tbsp. olive oil to a deep nonstick skillet over medium low heat.  Add the chicken, season with salt and pepper and cook several minutes per side.  It does not have to be cooked through at this point.

Remove the chicken to a plate and sprinkle with Tuscan seasoning.  Add the onions to the pan.  Cook for several minutes then add the tomato paste in the center.  Let it toast for a minute then stir into the onions.

Stir in the white wine, bay leaf, rosemary and cloves.  Simmer 5 minutes to reduce by half.

Add the chicken back to the pan with about 1 cup of chicken broth.  Cover and cook for 25 minutes.

Remove the chicken from the pan and shred or cut into pieces.  Add all of the mushrooms to the pan with about 3/4 cup more chicken broth.

Bring to a simmer and add back the chicken.  Cook for an additional 15 minutes.  While the ragu finishes, boil water for pasta.

To serve, drain the cooked pasta and toss with the ragu.  Sprinkle with cheese and Italian parsley.  Serve it right in the pan, with extra cheese for the table.

Notes ♪♫ I used Rummo Gluten Free Fusilli in this dish.  I noticed it at Whole Foods and picked it up there but it’s available on Amazon as well.  The corkscrew shape is perfect for this dish, and it cooked up perfectly to al dente.

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Gluten Free Chicken Piccata Quick Toss

Do you love Chicken Piccata?  Get all the big restaurant flavor of this classic dish with a few shortcuts that will have dinner on the table in 20 minutes, minus the gluten!

Diced chicken tenders replace cutlets in this express recipe.  Perfect for those busy weeknights when you just want to get dinner on the table, tastes like you’ve been cooking for hours! ❤️

Dinner for two

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Ingredients:

  • 1/2 lb. chicken tenders, cut into chunks
  • 6 oz. gluten free pasta
  • 4 tsp. olive oil, divided plus more for finishing
  • 4 tsp. butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • zest and juice of 1/2 lemon
  • 1 tbsp. arrowroot flour
  • 1/4 cup white wine (not cooking wine)
  • 1/2 cup gluten free, low sodium chicken broth
  • salt and pepper
  • 1 tbsp. small capers (more if you like)
  • Italian parsley for garnish
  • grated cheese

Preparation:

Cook the pasta for 2 minutes less than the package directions, drain and set aside.

Use a large stainless-steel skillet to brown the chicken in 2 tsp. each of butter and olive oil.  Season with salt and pepper.  Don’t crowd the pan, if it doesn’t fit then make 2 batches.

Notice the chicken isn’t quite cooked through at this point, it will finish in the sauce at the end.

Transfer the chicken to a bowl and set aside, keep warm.  Add the remaining 2 tsp. each of butter and olive oil.  Add the shallots and garlic and cook for 1-2 minutes stirring constantly.

Be ready with the wine, lemon juice and chicken broth.  Sprinkle the flour over the shallots and garlic and whisk continuously.

Drizzle the liquid into the pan as you continue whisking.

Return the chicken and pasta to the pan and toss to heat through. Cook for several minutes, the liquid will thicken as it comes to a simmer.  Stir in the capers and lemon zest at the very end.

To finish, transfer to a serving bowl and drizzle with more olive oil, then garnish with Italian parsley and a little grated cheese.

Yum, how good does that look?  I love this kind of meal for busy weeknights.  Open a bottle of your favorite white wine for this recipe, and then pour a glass for the cook!

Notes ♪♫ I love arrowroot flour for thickening.  It makes a lump free roux every time and I use it in some of my flour blends for bread baking as well.  It’s something I always have on hand in my gluten free pantry!

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Gluten Free Sun-Dried Tomato Chicken Pasta

Using simple ingredients from the pantry, this plate full of happiness is a feast for the eyes and the taste buds!  Other than the pasta, the ingredients are naturally gluten free.  A fast easy dinner to enjoy any night of the week!

Dinner for two

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Ingredients:

Preparation:

This is one of those recipes that goes very quickly once you begin, so you want to have all of your ingredients at the ready.  Heat a pot of salted water for the pasta.  Mince the garlic and grate the cheese.

Heat a deep skillet with 1 tbsp. of the olive oil and add the chicken.  Sprinkle it with Italian seasoning and paprika.  Cook for 1 minute each side (longer if you have thicker slices) and remove to a plate.

By now the pasta water should be ready, cook the pasta to a few minutes less than the package directions, it will finish cooking in the sauce.

Next add the sun-dried tomatoes to the pan with their oil.  Cook until they begin to sizzle, then remove and rough chop them or use kitchen shears to julienne.

Return the sun-dried tomatoes to the pan with the minced garlic and 1 tbsp. tomato paste.

Cook for 1 minute, stir it all together and return the chicken to the pan.

Top it with the Gruyere cheese and pour in the half and half.  Add a pinch of red pepper flakes and stir to combine.

Drain the pasta and add to the pan, toss well and cook for one more minute.

Transfer to a serving dish, drizzle with the remaining tbsp. of olive oil and garnish with Italian parsley.

Mmm, mmm, mmm.  This was SO good!  Sometimes I even amaze myself.

Notes ♪♫ For this dish, use sun-dried tomatoes in oil.  The oil in the jar is infused with flavor and gives the entire dish a beautiful color.

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Lemon Herb Chicken Breast

Look at this beautiful platter of roasted chicken!  I definitely had big eyes when I was shopping for chicken breasts, they were much bigger than I imagined, so huge and meaty!  Enough for dinner with leftovers for sandwiches the next day.

It can be a challenge to cook chicken breast without drying it out.  That’s why bone in, skin on chicken breasts are a great choice for roasting.  The butter and herb rub gives the chicken a nice, crispy skin and helps retain moisture.  Size matters for cook time, so be sure to use a thermometer to check the internal temperature.

I used fresh herbs from my garden to make the herb butter.  The minced sage, thyme and rosemary pair so well with poultry.  If using dried herbs, reduce the quantity to 1 tbsp.

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The roasting pan you see in the pictures was my mother’s.  Never used, still in the package when I inherited it over 35 years ago, it’s still going strong.  No doubt it came from one of her beloved catalogs that were popular back in the day.  If you are looking for something similar, here’s one that you can order from Amazon.

Ingredients:

  • 1/2 sweet onion
  • 2 celery stalks
  • 2 carrots
  • 4 whole chicken breasts
  • 5 oz. butter, softened
  • 3 tbsp. olive oil
  • 2 tbsp. fresh herbs, minced (I used sage, rosemary and thyme)
  • 2 tsp. Italian seasoning (I like this one)
  • 1 lemon, sliced
  • 1 cup water
  • cooking spray

Preparation:

Preheat the oven to 350º and mist the roasting pan and rack with cooking spray.  Arrange the aromatics (onion, celery and carrots) in the bottom of the pan.  Place the rack in the pan.

Combine the softened butter, olive oil, minced herbs and Italian seasoning and mash together with a fork.  Rub the mixture over the chicken breasts and top each with a slice of lemon.  Place the chicken breasts on the rack.

Add one cup of water to the bottom of the pan and roast uncovered for 1 hour and 20 minutes or until the internal temperature reaches 170º (again, use a thermometer).

Transfer to a serving dish and serve.

Notes ♪♫ Don’t discard all those goodies in the bottom of the pan.  I like to toss it all into a pot with the chicken bones to make soup stock.  Nothing goes to waste, and you get a second meal!

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Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples.  Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade.  The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce.  By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

  • 3 tbsp. red wine vinegar
  • 2 tbsp. coconut aminos
  • 3 garlic cloves, crushed and skins removed
  • 1/2 tsp. whole black peppercorns
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 4 pcs. chicken legs or thighs (about 1 lb.)
  • 1/2 cup water
  • 1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves.  Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat.  Brown the chicken on all sides.

Stir in the water and reserved marinade.  Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes.  When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce.  Serve with rice.

Notes ♪♫ There are so many variations of this classic dish.  I used red wine vinegar, but many recipes say to use white vinegar.  It’s just a matter of taste.  I used Coconut Aminos, because it is much lower in sodium than Tamari.  If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free Chicken Orzo Casserole

Look at the beautiful colors in this casserole!  Would you believe it’s gluten free?  It absolutely is!  I love that we can enjoy popular orzo dishes like this one, made with gluten free Orzo pasta from DeLallo.

But what I especially love about this recipe is that it uses healthy fresh ingredients, like boneless, skinless chicken thighs, peeled and seeded butternut squash, and bagged baby spinach.  The prep work is a snap!

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Ingredients:

  • 2 cups butternut squash, cut into small cubes
  • 1 lb. boneless skinless chicken thighs, about 5
  • 1 cup uncooked gluten free Orzo pasta, (I used DeLallo)
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • 5 oz. bag baby spinach
  • 1/2 cup white wine, divided use
  • 2 cups gluten free chicken broth, divided use
  • 2 tbsp. heavy cream
  • olive oil
  • Italian seasoning (I like this one)
  • paprika
  • salt and pepper, to taste
  • cooking spray
  • fresh Italian parsley for garnish

Preparation:

Cut the butternut squash into small cubes.  Toss with olive oil, salt, pepper and Italian seasoning.  Line a baking sheet with foil and mist with cooking spray.  Spread the squash cubes in an even layer, bake at 425º for 20 minutes, then set aside to cool.

Season the chicken thighs with salt, pepper, Italian seasoning and paprika.

Heat a nonstick skillet with olive oil and add the chicken.  Cook 7 minutes per side, turning once.  Toward the end of cooking add 1/4 cup white wine to the pan and cook several minutes more until mostly evaporated.

Transfer the chicken to a plate and wipe the skillet clean.  Set up a pot of salted water for the gluten free orzo and cook according to package directions.

In the skillet, add 1 tbsp. of olive oil, the minced garlic and pinch of red pepper flakes.  Cook just until fragrant (30 seconds) then add 1/4 cup of white wine.  Add the baby spinach and simmer until wilted.  (It looks like a lot of spinach, but don’t be afraid to add it all, it will cook down to nothing!)

Add the roasted butternut squash back to the pan.

When cooked, drain and rinse the orzo under warm water to remove some of the starch.  Use a fork to break up the orzo if it seems to be sticking together.  Gradually add it to the skillet with the spinach mixture.  Add a pinch of salt, or to taste.

Stir in 1 cup gluten free chicken broth and 2 tbsp. heavy cream.

Simmer several minutes to reduce the liquid slightly, then transfer the mixture to a casserole dish that has been coated with cooking spray.  Arrange the chicken thighs in the casserole, cover with foil and bake 20 minutes at 350º.

Remove from the oven and garnish with fresh Italian parsley.

Notes ♪♫ Some recipes add the uncooked orzo pasta right into a casserole, but for gluten free pasta I always recommend cooking it separately.  Since some gluten free pasta can be quite gummy, you are able to rinse off some of the starch before adding to your dish.

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